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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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This coffee cake is loaded with blueberries and has a great streusel topping. Ingredients:
1/2 cup firmly packed brown sugar |
1/2 cup flour |
2 teaspoons ground cinnamon |
1/2 teaspoon ground allspice |
1/3 cup cold butter, cut into pieces |
1/3 cup butter, softened |
1/3 cup granulated sugar |
2 eggs |
2 teaspoons vanilla extract |
1 1/2 cups flour |
1 tablespoon baking powder |
3/4 cup milk |
2 1/2 cups blueberries |
Directions:
1. Preheat oven to 375°F For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
2. For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in small bowl; add alternately with milk to butter mixture.
3. Gently stir in blueberries. Pour into greased and floured 11x7-inch baking dish. Sprinkle with Streusel Topping.
4. Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.
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